JP2841163B2 - Millet Blend Rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a millet blended rice which can be cooked and eaten deliciously like ordinary polished rice.

[0002]

2. Description of the Related Art At first, humans gathered nuts or captured wild birds and fish and ate them. They were divided into ethnic groups that ate cereals such as rice, barley, and potatoes as their staple food and took vegetables and seafood accordingly. However, grain has always been an important food item for the former.

[0003] The human body is made so that grains can be efficiently ingested and nourished. For example, 62% of adult permanent teeth are shaped to chew grain. Also, the main component of bile is mostly hyaluric acid in carnivores, while herbivores contain a large amount of henodezoxyiolic acid in addition to hyaluric acid, while humans are the same as herbivores. Furthermore, the amylolytic enzyme putialine contained in human saliva is not contained in the saliva of carnivores at all.

[0004] From a nutritional viewpoint, cereals contain crude proteins, crude fats, vitamins A, B ₁ , B ₂ , B ₆ , nicotinic acid, folic acid, iron and other minerals, and are high in calories. Thus, cereals are very suitable for human staple food. In Japan, cereals have played a particularly important role in the diet, partly due to the geographical conditions of the land and the physiological compatibility with the Japanese.

[0005] Since ancient times, typical grains that have been eaten by Japanese people are brown rice or polished rice, wheat, fins, bubbles, acne,
Such as buckwheat. These cereals have little difference in calories, but each has its own unique nutrient content. Brown rice has a good balance of nutrients and a high fiber and mineral content, but has a Ca: P ratio of 1:30 and is an acidic food. Wheat is about one-third in the fiber compared to brown rice, although the mineral is about 1/2, vitamin B ₁ is greater than brown rice. The characteristic ratio of Ca: P is 1: 6, which is close to alkaline. The content of fiber and minerals of barley, foam, cane, buckwheat, etc. is close to brown rice, and the crude protein is higher than brown rice. The ratio of Ca: P is 1: 8 to 1:12.
Characteristic of being almost alkaline. Therefore,
It was extremely nutritionally favorable that many old Japanese people also consumed large amounts of these cereals without relying solely on rice.

However, in recent years, due to an increase in rice production due to advances in agricultural techniques and changes in tastes due to changes in food culture, in Japan, cereals cooked and eaten in granular form are practically rice or milled rice. In most cases, wheat, buckwheat, etc. are eaten after they are turned into flour and processed into bread and noodles. It can be said that other cereals are no longer available.

[0007] The polished rice is a very delicious cereal that meets the tastes of the Japanese. However, compared to brown rice, it is reduced to about 1/3 for fiber and about 1/2 for mineral. Also,
The ratio of Ca: P is 1:23, which is an acidic food with a bias in nutrients. In view of the above-mentioned disadvantages of white rice,
Brown rice, which is nutritionally superior, is recommended, but brown rice is difficult to cook, and even if you use a pressure cooker, there is a problem with the taste, so few people eat brown rice regularly. .
Moreover, it is the same as white rice in that it is an acidic food. The problem of brown rice as described above cannot be completely solved even with seven-divided rice and five-minute rice.

[0008] Even cereals such as wheat, barley, bubble, cane, and buckwheat do not satisfy modern human tastes when eaten alone. Even if it is mixed with polished rice, if it is mixed in a nutritionally meaningful amount, it is often difficult to eat deliciously and even cook rice. Therefore, only a small amount of barley is eaten in the form of so-called barley rice, mixed with a small amount of polished rice.

[0009]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to deeply pursue a blending technology of various cereals and rice, which had conventionally been difficult to use while having excellent nutritional characteristics, and to conduct a general rice cooking. An object of the present invention is to provide millet-blended rice that can be cooked into rice that is as good as or better than white rice even when cooked in a bowl.

[0010]

As a result of repeating many experiments, the above-mentioned object is surprisingly achieved by blending various kinds of cereals at a specific ratio and blending them with rice at a considerably high rate as a whole. It turned out to be achieved if you took advantage of the advantages. The present invention is based on the above findings,
The present invention provides a millet blended rice obtained by mixing semi-milled rice, barley, barley, millet, millet, millet, and buckwheat in the following ratio.

[0011] Semi-milled rice 50-70% (% by weight; the same applies to the following) Barley 15-25% Fly 1-5% Bubble 1-5% Acne 1-5% Soba 5-10%

Here, the semi-milled rice refers to japonica seed so-called germ rice, seven-minute rice, five-minute rice, etc., which are milled to the extent that they do not reach white rice, and include mixtures thereof.

The term "barley" refers to those which are usually marketed for so-called barley rice, such as polished and flattened (so-called pressed wheat) or halved. Whisper
Both the foam and the acne are granular with the shell and skin removed. These include non-glutinous and glutinous species, both of which can be used. Buckwheat is also a granular material obtained by removing the hard shell of the fruit. It is not buckwheat flour for noodle making.
It is possible to use one that has been crushed and has a uniform particle size with rice or other cereals.

Some of these cereals are commercially available after being subjected to some processing, such as those obtained by pre-gelatinizing the starch by steaming. However, they may also be used for the present invention. it can.

In the present invention, semi-milled rice is used as the basic component rice in the range of 50 to 70%. By using semi-milled rice, it is possible to obtain rice that is superior to brown rice in terms of rice cookability and taste. In addition, a delicious rice can be obtained that is nutritionally superior, rich, and fuller than when white rice is used. It is necessary to use at least 50% of semi-milled rice, and when the amount of millet increases, it is difficult to obtain rice with a good texture even if the composition of millet is devised.
It feels dry and watery (depending on the mix of cereals). On the other hand, half-milled rice is 7
If it exceeds 0%, properties inherent in semi-milled rice appear strongly, and the above-mentioned problems of rice cannot be solved. A particularly preferred compounding ratio of the semi-milled rice is about 55 to 65%.

The barley, when added in an appropriate amount, can increase the body taste lacking in white rice and improve the texture. However, too much will result in crisp rice. A suitable compounding ratio is 15 to 25%, and particularly preferable is about 10 to 20%.

[0017] All of the flour, foam, and cane are very effective for improving the taste, such as sweetness and kokumi. Without blending these, rice that can be said to be "more delicious than white rice" can be obtained. Absent. However, when these cereals are used alone in an effective amount, the texture is significantly deteriorated. In other words, rice containing a large amount of fins (about 10% or more) has a sticky feeling, and after cooling, it becomes flat. A boiled rice will become sticky when mixed in large amounts. Rice containing a large amount of cane will be crisp and will leave a rough texture on your tongue.

The fins, bubbles, and acne are each 1 to 5
% (Preferably 2 to 5%), and a total amount of about 3 to 15%, preferably about 6 to 15%, to bring out the advantages while avoiding the appearance of those defects. be able to.

Soba is also effective in improving the taste and aroma of the whole blended rice. In addition, it has the effect of suppressing the deterioration of the texture of rice, such as the stickiness that appears when a large amount of the above-mentioned fins, bubbles, and canes are blended. It becomes possible to mix them sufficiently. However, since buckwheat grains have a unique shape different from rice, if they are mixed in large amounts, they will separate when cooked or make the appearance unnatural.
It is appropriate to mix in a range of 0%.

The above-mentioned blended rice of the present invention can be cooked in the same manner as polished rice. That is, after rinsing easily with water, immersing in water for about 30 minutes to 2 hours,
What is necessary is just to cook with an electric rice cooker or a gas rice cooker. It is desirable that the amount of water at the time of cooking rice be slightly larger than that of only polished rice. In the case of a rice cooker in which rice cooking conditions can be designated, white rice designation or brown rice designation is appropriate.

The blended rice of the present invention may contain other cereals other than the above-mentioned cereals as long as their characteristics are not significantly impaired. For example, barley is an extremely nutritionally excellent material, and by blending it, the nutritional balance of the blended rice is further improved. However, since the addition of the barley has an unfavorable effect on the flavor, it is desirable that the compounding amount be within about 3% of the whole blended rice.

The rice obtained by cooking the cereal blended rice according to the present invention is as good as white rice in terms of taste. In other words, sweeter than white rice,
It has richness, aroma, and excellent texture, and when compared with white rice, the light taste of white rice can be felt unsatisfactory. However, there is no problem with the compatibility with Japanese ordinary side dishes, because the taste is not hampered and the user does not get tired of eating it continuously. Moreover, the whole 30-50
% Is composed of at least 5 kinds of cereals, and the basic ingredient, rice, is also semi-milled rice, so that it is superior to polished rice in terms of nutritional balance, as well as conventional barley rice, brown rice, etc. ing. Table 1 compares the nutritional composition of standard inventive millet blended rice with brown rice, polished rice and oats.

[0023]

Table 1 Brown rice polished rice 7- minute pressed oats The blended rice energy of the present invention (Kcal) 351 356 342 353 Protein (g) 7.4 6.8 8.8 7.9 Fat (g) 3.0 1.3 2. 1 2.1 Carbohydrate (g) 71.8 75.5 73.5 73.9 Fiber (g) 1.0 0.3 0.7 0.5 Ca (mg) 10 624 11 P (mg) 300 140 140 182 Ca / P 1/30 1/23 1/6 1/17 Fe (mg) 1.1 0.5 1.5 2.8 Vitamin E 1.6 0.4 0.2 0.7 Vitamin B ₁ 0.54 0.12 0.21 0.29 vitamin B ₂ 0.06 0.03 0.07 0.06 Note 1: the present invention follows as whole rice 41% the composition of the rice blend Shichibuzuki rice 10% five Split rice 10% Seven-minute push wheat 20% Bubble 3% Fly 3% Crack 3% Buckwheat 10% Note 2: Nutrition components such as brown rice are four-edition food components According to the.

[0024]

EXAMPLES Blend rice obtained by mixing semi-milled rice and cereals in various combinations and ratios was cooked and subjected to a sensory test on the flavor and the like of the obtained rice. The test conditions are as follows.

1. Blend rice material Semi-milled rice: 1: 1 mixture of germ rice and five-minute rice (domestic rice) Barley: Pressed barley; Commercial product Hime: Non-colored white fin; Commercial product Awa: Glutinous; Commercial product Buckwheat: pre-gelatinized product; commercial product

2. Rice Cooking After washing with water by a conventional method, the rice was immersed in water for 1 hour, and then set in a home electric rice cooker at a constant water ratio and cooked. 3. Sensory test of rice The following items were carried out by a panel consisting of five persons, adult boys A, B, and C, and adult girls D and E.

Visual Evaluation a. Is there a natural feeling without sticky feeling? b. Is there a lot of variation in the grains and no discomfort? c. Is the cooked appetizing color?

Olfactory evaluation a. How about the smell after cooking? b. Don't you worry in your mouth when you chew? c. What is the smell when it gets cold?

Texture Evaluation a. Isn't it sticky? b. Do you have moderate stickiness? c. Isn't it paralyzed or rough? d. Is there any variation in hardness? e. Is it as easy to eat as white rice? f. Can you chew as much as white rice? g. How does the texture when cooled compare to the cooked one?

Taste evaluation a. Do you have sweetness and richness? b. Do you care about compatibility with side dishes? c. How does the taste change when cold?

In addition to the above, the same panel was used to evaluate the ease of cooking (compared to white rice). a. Isn't it difficult to cut? b. Is it difficult to adjust the water level? c. What is the flooding time? d. How about the steaming time?

The evaluation of each of the above items was indicated by ◎ for very good, ○ for good, △ for good, and x for bad, and then the overall evaluation was also indicated by symbols. The results (comprehensive evaluation) are shown in Tables 2 to 4. Each table also shows the common impressions of the panel members. In addition, the evaluation for each evaluation item on which the comprehensive evaluation was based is shown in a separate table (Table 5 to Table 1).
It was shown in 3).

[0033]

[Table 2]

[0034]

[Table 3]

[0035]

[Table 4]

[0036]

[Table 5]

[0037]

[Table 6]

[0038]

[Table 7]

[0039]

[Table 8]

[0040]

[Table 9]

[0041]

[Table 10]

[0042]

[Table 11]

[0043]

[Table 12]

[0044]

[Table 13]

[0045]

As described above, the millet-blended rice according to the present invention can be cooked into rice that is as good as or better than white rice even when cooked with a conventional rice cooker. In addition, it has good compatibility with Japanese side dishes in cooked rice. Therefore, unlike the conventional brown rice food, there is no obstacle in terms of taste and rice cooking technology to use it as a regular staple food instead of white rice.

Needless to say, the blended rice of the present invention containing various kinds of cereals contains various nutrients in a well-balanced manner, and is nutritionally far superior to white rice and barley rice. In addition, since the so-called belly is good, it is possible to avoid the adverse effect of ingesting a high-calorie diet by using it as a regular meal. Therefore, the present invention can make a great contribution to the improvement of the “food” of modern Japanese.

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Claims (3)

(57) [Claims] 1. Milled grain blended rice obtained by mixing semi-milled rice, barley, barley, millet, millet, and buckwheat at the following ratio: semi-milled milled rice 50 to 70% by weight Barley 15 to 25% by weight Hie 1 to 5% by weight % Bubble 1-5% by weight Acne 1-5% by weight Soba 5-10% by weight 2. Milled grain blended rice obtained by mixing semi-milled rice, barley, barley, millet, millet, and buckwheat in the following ratio: semi-milled milled rice 50 to 70% by weight Barley 15 to 25% by weight millet, millet, millet 1-5% by weight each, 6-15% by weight in total amount 5-10% by weight buckwheat 3. A millet-blended rice obtained by mixing 1 to 3% by weight of adlay with the millet-blended rice of claim 1 or 2.